Lobster Ceviche

Lobster Ceviche is a popular Latin American dish that is made with raw lobster cooked/cured in lime juice mixed with citrus, cilantro, onion, and jalapeño.

1 (1½ lb) live lobster
sea salt
1 small shallot, minced
2 Tbsp. fresh cilantro, chopped
1 Tbsp. jalapeño pepper, finely minced
1½ Tbsp. lime juice, freshly squeezed (about 2 limes)
extra-virgin olive oil

Bring a large pot of salted water to a boil. Meanwhile, kill lobster by inserting a large knife into its head and splitting it in half. Tear off claws (with knuckles) and tail by twisting away from lobster body, using a clean kitchen towel to grip. Discard body.

Prepare an ice bath by adding 2 qts of water and a quart of ice cubes to a large bowl. Drop tail and claws into boiling water. Boil tail for exactly 1½ minutes, then transfer to ice bath. Boil claws for a further 1½ minutes (3 minutes total), then transfer to ice bath. Carefully shell lobster and transfer meat to a cutting board.

Slice lobster tail into thin slices and roughly chop claw and knuckle meat. Transfer to a medium bowl. Add shallots, cilantro, jalapeño, and lime juice. Toss to combine and season to taste with salt.

Plate ceviche and drizzle with extra-virgin olive oil. Serve immediately.

Makes 2-4 servings as an appetizer.